Creamy Mascarpone Mashed Potatoes
If smooth and velvety mashed potatoes are on your holiday wish list, you've come to the right place. Mascarpone and roasted garlic join forces with the tips and tools you'll need to make silky, creamy, no lump mashed potatoes. Your Thanksgiving turkey will be proud to sit next to this pretty dish!
Servings 8
Equipment
Ingredients
- 3 lbs Yukon Gold potatoes peeled and cut into 1” dice
- 8 oz mascarpone cheese find near Italian cheeses or cream cheese
- ½ cup 2% milk
- ½ cup heavy cream
- 2 sticks butter melted; start with 1; see notes
- 3-4 sprigs fresh thyme
- 2 teaspoons kosher salt or more to taste
- 1 teaspoon black pepper or more to taste
- 1 head of garlic roasted
- ¼ package of fresh chives minced
- grated fresh parmesan cheese optional
- fresh nutmeg grated; can use ground too; optional
Instructions
- Carefully cut the top of the head of garlic to expose all the cloves. Drizzle overRoast the garlic at 350˚ in a small ramekin for 40 minutes. Once cool, squeeze the cloves from the head of garlic and mash with a fork in the same ramekin you baked it in.1 head of garlic
Make the milk/butter mixture
- In a microwave proof measuring cup or in a small saucepan, heat the milk, heavy cream, butter and thyme together until the butter is melted and there are small bubbles in the milk.½ cup 2% milk, ½ cup heavy cream, 2 sticks butter, 3-4 sprigs fresh thyme
Cook the potatoes:
- Peel and dice potatoes into very small (about 1/2"-1") cubes. Place in a large stockpot covered with cold water.3 lbs Yukon Gold potatoes
- Bring to a boil. Salt the water generously. and simmer until the potatoes are fork tender, about 10 minutes.
- Drain the potatoes in a colander and then return to the stockpot over low heat. Toss the potatoes gently with a wooden spoon until completely dry. Remove from the heat. Transfer back to the colandar (just to avoid having to wash another bowl).
- In batches, rice the potatoes through a potato ricer back into the stockpot (using the smallest disc if applicable).
- While the potatoes are still hot, stir in the mascarpone cheese completely along with the roasted garlic paste. Next, fish the thyme out of the hot milk and butter mixture. Carefully pour half of it over. Stir until combined. Pour about half of what's left and gently mix. Season with salt, pepper and nutmeg, if using, to taste. Sprinkle with chives and parmesan to serve.8 oz mascarpone cheese, 2 teaspoons kosher salt, 1 teaspoon black pepper, ¼ package of fresh chives, grated fresh parmesan cheese, fresh nutmeg
- Save the remaining milk and butter to pour a small amount over the potatoes to keep moist. Cover with foil until ready to serve.
Notes
I suggest starting with 1 stick of butter (8 T) first. Melt that with the milk and cream. Add the remaining half stick (4T) if needed, for presentation on the top or when making ahead.
To make ahead. Make the recipe completely. Spread the potatoes in a baking dish and skim the top with additional butter and milk/cream. Cover with a lid or foil and place in a low oven heated at 200˚. They can stay in the oven for up to 2 hours. Check periodically that the mashed potatoes haven't absorbed all the milk. Add more milk as needed.
Alternative methods to keep mashed potatoes warm.
- Oven method. Place your mascarpone mashed potatoes in a baking dish and pour a thin coat of milk over the top. Cover and keep warm in an 275-300˚oven. You can do this for an hour or so. Full disclosure: I've done it this way for up to 2 hours.
- Slow cooker, Instant pot or crock pot. Add to machine and place on low for up to 4 hours.
- Water bath. Set the baking dish in a water bath nested in a larger pan. To do so, add boiling water from a tea kettle into the large pan about halfway up the sides of the mashed potato dish.
